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Lime Cream

Put the thin rind of four limes and a pint of cream in a saucepan with half an ounce of isinglass and six ounces of loaf sugar. Stir well over the fire, and let all dissolve without boiling. Then add another half pint of cream, and strain into a basin; when nearly cold add slowly the strained juice of the fruit. Stir well again, and when the mixture thickens and is on the point of setting pour it into an oiled or wetted mould. Turn out when cold, and decorate with crystallised fruits.